Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1/4 cup Crisco
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips (optional)
Instructions
- Mix almond flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
- Combine melted butter, Crisco, eggs, and vanilla extract in another bowl until smooth.
- Gradually mix the wet ingredients into the dry mixture until just combined, then fold in chocolate chips.
- Preheat the oven to 350°F (175°C) and scoop dough onto a parchment-lined baking sheet. Bake for 10-12 minutes until golden edges and soft center.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze uncooked dough for up to 3 months for quick baking later.
- Best enjoyed warm with cold milk or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg